Friday, September 4, 2015

班兰酸牛奶面包 Sweet Pandan Yoghurt Milk Bread


It has been a long week since I started baking again.  There are no more bread supplies at home hence I had no choice but to kickstart my baking engine.
自从一停顿几天没下厨,一旦要开始就觉得全身麻痹不想动。谁知,家里的面包全都给吃光了,没法子唯有硬着头皮再度然烧起烘焙精神。



This is a fragrant sweet bread recipe inspired and adapted from Christine's Hokkaido Milk Bread. I did not follow her recipe completely but more of using it as a guide to creating this soft fluffy bread. The bread smells and taste good enough to eat without having to apply bread jam.
这道香甜的面包食谱启发于这个博客的北海道面包食谱。我只是拿她部分的要点来做参考并没全部依照她的食谱来制做这个柔软即蓬松的面包。烤出来的面包带有浓厚的班兰香,味道甜美可以不须配任何面包酱都很可口。



班兰酸牛奶面包
Pandan Yoghurt Milk Bread


Water Roux 汤种面糊 (A)

30g Bread Flour 面包粉/高筋面粉
150g Water 水

Bread Dough 面包面团材料(B)
180g Water Roux 汤种面糊(A)
60g Plain Yoghurt
550 Bread Flour 面包粉/高筋面粉
20g Wholemeal Flour 全麦面粉
10g Full Cream Milk Powder
12g Instant Yeast 速发干酵母
86g Castor Sugar 幼糖
2 Large Eggs (beaten)
70g Milk
8g Salt 盐

(C)
49g Unsalted Butter

(D)

Few drops of Pandan Paste


Method 步骤
Combine ingredients (A) into a heatproof saucepan and cook over medium heat while stirring continuously until the mixture thickens with no visible lumps. Once the mixture reaches 65C degrees the water roux is ready. I just cook and stir until it has thickened like baby porridge. 
将材料A里的水和高筋面粉加入耐热锅/盆搅拌均匀成面糊,然后以中小火加热,边煮边搅拌一直煮到面糊开始变浓稠就关火继续搅拌至无粒粒或如婴儿粥般就好了。



Transfer the water roux paste to a clean bowl and place a piece of cling wrap directly over the top of the mixture to prevent skin from forming on the surface. Allow the mixture to cool before using. Refrigerate the water roux once it has cooled. I kept the leftovers in the fridge for not more than 4 days.
把汤种面糊倒入一个干净的碗内然后表层铺上一层保鲜纸以防面糊表面上生一层皮。汤种糊一旦冷却后便可加入面包材料里混合。剩余的汤种面糊可收入冰箱不超过4天。



Combine all ingredients (B) into the bowl of a stand mixer with dough hook and mix with lower speed until all ingredients are well combined. 
将所有材料(B) 倒入搅拌器的钢盆中以慢速度搅拌搓揉成为一个不粘手的面团.

Add in butter (C) and slowly increase the speed to medium and continue kneading for approx 15-18 mins, until the dough becomes smooth and pass the window pane test.
把切成小块的奶油C加入然后依照片揉面标准程序继续以中速把面团搅拌(大约15-18分钟)成为撑得起薄膜的面团.

Divide the dough into 2 equal portions. One portion to remain as it is. Add a few drops of pandan paste to the other dough until incorporated. Mould it round.
将面团分成2等份。一份保持原味。另一份倒入几滴班兰精混匀。将两个面团滚圆。



Transfer both dough to two slightly greased bowl, cover bowl with either cling wrap or cloth. Allow the dough to proof for 1 - 2 hours or until the dough doubled in size.
将两份面团收口朝下捏紧,各自放入涂抹少许油的盆中, 罩上拧干的湿布或保鲜膜, 放置到温暖很密闭的空间进行第一次发酵约1-2 小时钟或至少两倍大.

Test the readiness of the dough with a finger lightly dusted with low gluten or cake flour. The dough is ready when it remain indented after the finger pokes into it.
第一次发酵完成后, 用手指沾上低筋面粉, 然后直接戳入面团中心. 如果戳出的洞陵没有弹回的迹象, 便完成第一次发酵. 


Punch down the dough. Divide each color dough into 2 equal portions and mould it round. Let it rest for another 15 mins.
工作桌上洒上一些高筋面粉. 将发酵好的面团从盆子中移出.  面团表面也洒上一些高筋面粉, 然后将面团用手压下去将气体挤出来. 把两份面团平均分割2等份, 然后滚成圆形, 盖上拧干的湿布或保鲜膜再让面团休息15分钟.

Transfer one piece of dough from each portion of the 2 coloured dough onto a clean floured worktop. Roll out each portion of the dough with a rolling pin into a long rectangular shape.  Place the 2 pieces of rectangular dough over one another. Roll in from the shorter length into a cylinder with seal facing downward. Repeat the same process for the balance 2 sets of dough. 

休息好的两份面团里各自取出一份面团。台座上撒些高筋面粉,用擀面棍把两份不同的面团擀成长方形,宽度同烤模短向宽,然后由短卷起。再重复同样的做法把其余的两份面团完成。

Place the 2 pcs of cylindrical bread dough into 2 greased loaf pan 23x13x6.5cm.
将卷好的面团收口朝下朝内排入已涂抹少许不可融化奶油的面包烤模中23x13x6.5cm以免沾粘。


Final proof the bread in a unheated oven for another 40-50 mins.
将烤模放入未开火的烤箱中盖上烤箱门, 再侍发酵40-50分钟至两倍大.

8-10 Mins prior to baking time, remove baking pan from oven and turn on the oven heat to 190C degrees. Apply a light coat of egg wash on the surface.
发酵好前8-10分钟, 将烤面团模从烤箱中取出, 烤箱打开预热刊至190C度. 面包表面涂抹上一层薄薄的蛋液。

Bake the bread in the middle lower level of a preheated oven at 170C degrees for 35-38 mins.
放进已经预热至170C度的烤箱中下层烘烤35-38分钟, 至表面呈现金黄色即可.


Remove bread from oven and turn it out onto cooling rack to cool.
烤好后马上倒扣出来放在铁网架上放凉







Note : 

For the second portion of the dough, I opted for a more complicated bread shaping method, which, was supposed to create a marbled layer bread. Unfortunately, the marbled effect did not turn out 'obvious' as what I hoped. Maybe I shall try again using stronger variations next time.

在第二份面团中,我采用了另一种面包整形方法,想制造出大理石层次的效果,可是结果失败了。当面出炉后,大理石效果并没明显的呈现出来,我想因该是由于两份面团的颜色都带浅的关系。或许,我下一次再以更强烈的面包口味及色素来做造型,试看可否能成功。





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